Design studio hak has developed UMA, a tableware collection aimed at improving taste perception for people with reduced sensory ability. The project addresses the needs of older adults, individuals with a decreased appetite, and those who have lost their sense of taste, for example after a COVID-19 infection. UMA explores how material qualities and sensory design can influence the experience of eating.

Based on Research in Gastrophysics

The project draws on Professor Charles Spence’s research in gastrophysics, which examines how the human brain forms expectations of flavour before food is consumed. Through the considered use of colour, texture, and form, hak investigates how visual and tactile cues can influence perceived taste. This approach aims to make food feel more flavourful while potentially reducing the need for salt, sugar, or artificial additives.

Material and Sensory Qualities

The UMA collection consists of two porcelain dishes, each designed to evoke different sensory impressions. The dessert plate, inspired by cream and toffee, features a glossy spiral pattern. It is created by mixing two coloured clays in the mould, a process similar to traditional candy making. The resulting marbled surface gives each plate a unique visual identity.

The savory bowl contrasts with a rough, unglazed exterior and a smooth, glazed interior that recalls crystallised salt. The material difference between inside and outside invites tactile engagement, encouraging users to notice the texture while eating.

Exploring the Connection Between Material and Perception

UMA illustrates how material choice and surface treatment can affect human perception. The project combines craft-based techniques with insights from psychology to explore the relationship between sensory design, functionality, and user experience. By considering how the sense of touch and sight interact with taste, hak adds a new perspective to the design of everyday tableware.

Photos: hak